Main Meals Recipes

Chicken Fajita Tray Bake

An easy tray bake recipe I wrote for Charlotte Stirling-Reed which is suitable for the whole family. Make a large batch and have leftovers for your lunch the next day.

If you are short on time you could use frozen chopped peppers and onion to save a bit of preparation time. And if you don’t have fresh tomatoes you could substitute in 200g of chopped tinned tomatoes.

For young children the salt allowance is very low. Using a home made chicken marinade means that there are no hidden sugars or added salt. This means you may needed to add seasoning when you dish this up for adults.

Serves 4


  • 2-3 onions, each cut into 8 wedges
  • 2 large peppers, cut into 1cm slices
  • 2 large tomatoes, chopped
  • 1 tbsp extra virgin olive oil
  • 4 skinless and boneless chicken thighs
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground white pepper
  • 1 tin of unsalted black beans, rinsed and drained

To serve

  • Rice or tortilla wraps
  • Avocado
  • Soured cream or yoghurt
  • Fresh coriander
  • Lime juice
  • Fresh sliced chilli (optional for adults and older children)


  • Preheat the oven to 200°C fan/ 220°C convection
  • Mix the onion, pepper and tomatoes with the oil in a large baking tray. Bake in the oven for 5 minutes.
  • Meanwhile, mix the dried spices together and coat the chicken thighs and allow to marinade.
  • After 5 minutes of cooking, add the beans and chicken to the tray and cook for a further 18-20 minutes till the chicken is cooked through and the juices run clear.
  • Serve in a fajita rice bowl, or in wraps with your choice of toppings.

Per serving of fajita tray bake: 307kcal/ 14.5g fat/ 3.4g saturated fat/ 17.1g carbohydrates/ 6.9g fibre/ 24.3g protein

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